Meat Industry Services

Food Safety Interventions Information

Click on the links below to access information on interventions available at each stage of the meat production process

Contents Page Introduction to Interventions On Farm Processing - hide on Processing - hide off Chilling Packaging or Retail

Activated Lactoferrin

Lactoferrin is a naturally occurring antimicrobial found in milk, saliva and tears, and in trace quantities in meat tissue. A USA company, aLF Ventures, has gained approval for the application of an activated form of lactoferrin (ALF) for carcasses – Activin™. The ‘activation’ of lactoferrin is a patented process. ALF can be sprayed onto a carcass to help prevent bacterial contamination during processing or it can be applied to a subprimal or finished beef surface prior to final packaging. The recommended level is 2%. It is reported to improve the safety of beef and poultry by interfering with adhesion/colonization, detaches microorganisms from biological surfaces, inhibits multiplication, and neutralizes the activity of endotoxins

Download more information on Activated Lactoferrin

Post slaughter treatment of carcass, or at packaging or retail
Intervention Type
Surface treatment of product
Treatment Time
No-rinse application
Approved in the US, not in the EU or Australia
Reported to be good
Likely Cost
Likely to be high capital cost. Activin is a patented process aid that is electrostatically sprayed onto carcasses in a uniquely engineered spray cabinet
Value for Money
Likely to be good after initial outlay
Plant or Process Changes

Minimal process changes

Significant equipment changes – special cabinet required
Environmental Impact
Lactoferrin may interfere with effluent treatment through its antibacterial and iron-binding properties
Occupational Health and Safety
No hazards documented
No effect on taste, colour or nutritional quality of the product
Disadvantages or Limitations
High capital outlay


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